Falkland Islands Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A hearty lamb stew featuring tender Falkland Islands lamb slow-cooked with root vegetables and aromatic herbs for a warming meal. This British-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cubed, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb shoulder, cubed
• 3 medium, sliced carrots
• 2 medium, sliced parsnips
• 1 large, diced onion
• 2, chopped celery stalks
• 3 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef or lamb broth
• 1 cup red wine
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp flour

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat dry 2 lbs cubed lamb shoulder and toss with 2 tbsp flour until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat until shimmering, then brown the lamb in batches for 4-5 minutes per batch until a deep golden crust forms. Transfer browned lamb to a plate.
3. Step 3: Add 1 diced large onion, 2 chopped celery stalks, and 3 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until the paste darkens slightly.
5. Step 5: Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, cooking for 3 minutes until wine reduces slightly.
6. Step 6: Return the lamb to the pot along with 4 cups beef or lamb broth, 3 sliced carrots, 2 sliced parsnips, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 tsp salt, and 1 tsp black pepper.
7. Step 7: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until the lamb is tender and vegetables are cooked through.
8. Step 8: Adjust seasoning to taste and serve the stew hot with crusty bread or mashed potatoes.